Pot Roast with Vegetables

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  • Makes: 4 servings
  • Start to Finish: 50 mins

Pot Roast with Vegetables

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Directions

  1. Trim any visible fat from the meat. Set aside.
  2. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.
  3. Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef broth. Place meat on top of vegetables.
  4. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.
  5. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove meat and vegetables to a serving platter; keep warm.
  6. In a small mixing bowl stir together flour and water. Stir into broth. Cook until thickened and bubbly. Cook and stir for 1 minute more. Serve over meat and vegetables. Makes 4 main-dish servings.
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Nutrition Facts (Pot Roast with Vegetables)

  • Per serving:
  • 310 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 72 mg chol. ,
  • 407 mg sodium ,
  • 28 g carb. ,
  • 5 g fiber ,
  • 31 g pro.
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